Previous day’s Idlis always turned into an Upma or were roasted with Molgapudi. Today with the advent of fast food and leanings towards Chinese Cuisine, children always look for a change. So here are yesterday’s Idlis in their new Avatar of Shezwan Idli Dry.
- 4 Leftover Idlis
- 1 tbsp Corn flour
- 1/2 tsp Pepper powder
- 2 tbsps Shezwan sauce
- 2 tbsps Tomato ketchup
- 12 tsp Kashmiri Chilly powder
- 9 flakes of garlic
- 2 medium sized spring onions
- 1 onion
- 1/2 Capsicum
- 2 tbsps oil.
- 1 tsp finely chopped spring onion greens for garnish.
Cut the Idli into bite sized pieces. Sprinkle Corn flour, pepper powder and salt and mix well. Heat one tbsp oil and roast them to a crisp. Slice the onion and spring onions along with the leaves. Slice the Capsicum lengthwise. Grate the ginger. Heat the remaining one tbsp oil in a pan. Tip in the grated garlic and roast for a minute. Add the sliced onions along with the leaves and sauté on a high flame continuously till the onions turn translucent. Add the Shezwan sauce, Tomato ketchup and Kashmiri chilly powder. Toss well. Drop in the roasted Idli pieces and mix thoroughly. Garnish with finely chopped spring onion leaves and serve immediately.
Note: Leftover Idlis work best for this recipe as the fresh ones are too soft and may break apart when being roasted.